Cornmeal Pâte Brisèe
Serves | 8 |
Prep time | 10 minutes |
From book | Martha Stewart's Pies and Tarts |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal (NOT cornbread mix!)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter (cold, cut into small cubes)
- 1/4-1/2 cup ice water
Note
This recipe makes enough dough for a double-crust pie. If you are not going to use two crusts, refrigerate or freeze half the dough for another use or half the recipe.
Directions
Step 1 | |
Pulse flour, cornmeal, salt, and sugar in a food processor until homogenous. | |
Step 2 | |
Add butter and pulse until mixture resembles coarse crumbs with some large pieces of butter remaining. | |
Step 3 | |
Sprinkle mixture with 1/4 cup ice water and pulse until it comes together in a ball. If necessary add up to 1/4 cup more water, a tablespoon at a time, until it comes together. The mixture will be fairly dry but will hold together without being pressed together. | |
Step 4 | |
Turn the dough out and divide in half. Press each half into a disc, wrap in plastic, and refrigerate until ready to use, at least an hour. Remove from the refrigerator about ten minutes before you want to roll it out. |